Thai Cha Yen
Thailand
That iconic orange glow. Creamy, sweet, spiced, and utterly refreshing over ice.
The Story
Thai iced tea's distinctive orange color comes from food coloring added to strong black tea—a tradition that began in the 1980s to make the tea visually striking. Brewed with star anise, crushed tamarind, and sometimes orange blossom water, then sweetened with sugar and condensed milk, it became a global icon of Thai cuisine. Every Thai restaurant has their secret recipe.
Flavor Notes
Perfect For
- Hot summer days
- Thai food pairing
- Nostalgia for travels
- Sweet tea lovers
- Afternoon treats
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
Boiling
(100°C)
Amount
2 tablespoons Thai tea mix per 8oz
Steep Time
5 minutes, then cool
Resteeps
Not traditional
Recommended Vessel
Cloth filter bag (traditional) or strainer
Brewing Tips
Pour over a full glass of ice, then top with condensed milk and evaporated milk. The layers are part of the experience—swirl before drinking. Adjust sweetness to taste. Making it at home never quite matches the restaurant version.